Peach Tomato Salsa Recipe

Ingredients for Peach Tomato Salsa

• Fresh Peaches
• 2 tablespoons lime juice
• 4 cups chopped fresh tomatoes
• Bell Peppers
• 1 red bell pepper, finely chopped
• Sweet Onions
• Jalapeno
• 1/2 cup packed fresh cilantro
• 1/2 cup white vinegar
• Garlic Cloves
• Cayenne Pepper
• 1/4 cup honey
• Crushed Red Pepper Flakes

How to Make Peach Tomato Salsa

1. Peel, pit, and chop 2 large, firm yellow peaches. Toss immediately with 2 tablespoons of lime juice to prevent browning.
2. Peel and chop fresh tomatoes until you have 4 cups.
3. In a large stainless steel pot, combine the peaches, tomatoes, 1 red bell pepper (finely chopped), 1/2 cup finely chopped red onion, and 1 jalapeño pepper, seeded and minced (adjust to your spice preference).
4. Add 1/2 cup white vinegar, 1/4 cup honey, 1/2 cup packed fresh cilantro, 1 teaspoon cayenne pepper, and 1/2 teaspoon crushed red pepper flakes.
5. Bring the mixture to a boil over medium heat, stirring frequently.
6. Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
7. If using, add 1 (15-ounce) can of diced tomatoes, undrained, and 1 (4-ounce) can of diced green chilies, undrained. Simmer for another 3 minutes.
8. Remove from heat and let cool slightly.
9. Ladle the salsa into hot, sterilized canning jars, leaving 1/4 inch headspace.
10. Wipe jar rims with a clean, damp cloth.
11. Place new, sterilized lids and bands on jars, tightening bands fingertip tight.
12. Place jars in a boiling water canner, ensuring jars are covered by at least 1 inch of water.
13. Bring the water to a rolling boil; once boiling, process for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).
14. Remove jars from the canner and let cool completely on a towel-lined surface. You should hear a ‘pop’ sound as the lids seal.
15. Check for seals after about 12 hours. Refrigerate any unsealed jars and consume within a week.
16. Once sealed, store jars in a cool, dark, and dry place. Label with the date for easy reference.